Oatmeal Cookies - Old Fashioned with Icing

Instructions

Preheat oven to 350 degrees.

Pour oats into a food processor and pulse until partially ground, about 15 seconds. This is optional; I forgot once and the cookies were just fine.

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats.

In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, white sugar and brown sugar on med-high speed until fluffy, about 3-4 minutes. Add eggs one at a time, mixing until combined after each addition. Stir in vanilla.

With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scrape bottom and sides of bowl as needed. Stir in raisins if using. Allow cookie dough to rest 10 minutes at room temperature.

Scoop dough out, approximately 1 large tablespoon at a time and drop onto a parchment paper lined baking sheet (or lightly grease baking sheet). They will spread out a bit so don't put them too close together (do 3 to a row).

Bake about 11-15 minutes. Less time for a softer cookie, more time for a harder cookie.

Allow cookies to rest on baking sheet a few minutes before transferring to a wire rack, lined with paper towel to absorb the grease, and cool.

For Icing: In a mixing bowl whisk together powdered sugar and milk. Add a little more milk if needed to reach your desired consistency. Take a teaspoon from your silverware drawer and put a dollop of icing on each cookie. Use the back of the spoon to spread evenly to ice each cooking.

Allow icing to set and harden. Store in an airtight container at room temperature.